This program from March 21, 2016, features Chef John Folse hosting a boucherie in order to preserve the Cajun tradition of butchering a hog and creating a variety of meats. During the boucherie, chefs and butchers prepare: Andouille, Sausage, and Ponce; Red and White Boudin; Backbone Fricassee and White Beans; Hog’s Head Cheese; Cracklins; Debris Stew and Porchetta; and Charcuterie.